When it comes to cozy comfort food, few dishes can rival a bowl of Crock Pot Chicken and Dumplings. This Southern-style classic combines tender shredded chicken, creamy broth, and soft, pillowy dumplings — all slow-cooked to perfection. It’s rich, hearty, and guaranteed to warm you from the inside out.
Unlike traditional stove-top versions that require constant stirring, this slow cooker method gives you all the flavor with almost none of the effort. As the chicken simmers with herbs, vegetables, and broth, it develops deep savory notes. Then, toward the end, the dumplings cook directly in the creamy sauce, soaking up all that goodness. The result is a one-pot meal that’s as satisfying on a busy weeknight as it is for Sunday dinner.
Why You’ll Love This Crock Pot Chicken and Dumplings
This recipe delivers the full homemade comfort experience without standing over a stove. The chicken becomes incredibly tender, the sauce turns silky and rich, and the dumplings puff up beautifully. It’s simple, family-friendly, and uses basic pantry ingredients. In addition, it’s a meal that reheats perfectly, so leftovers are never wasted.
Because the crock pot handles the slow simmering, you get deep flavor without babysitting. Plus, it’s a recipe that feels special yet is easy enough for any day of the week.
Why You Should Try This Recipe
Chicken and dumplings often seem intimidating, but the crock pot version makes them foolproof. The slow, gentle heat breaks down the chicken, allowing it to absorb every bit of seasoning. Meanwhile, refrigerated biscuit dough or homemade dumplings cook right on top, forming fluffy layers that soak up the creamy sauce.
You’ll also appreciate how flexible the recipe is. It works with chicken breasts, thighs, or even rotisserie leftovers. Whether you serve it as a hearty main dish for the family or as cozy weekend comfort food, this version guarantees consistent results and crowd-pleasing flavor.
Ingredients You’ll Need
Main Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas (added near the end)
For the Dumplings
- 1 can refrigerated biscuits (8-count)
or - 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
Optional Garnishes
- Chopped parsley
- A sprinkle of black pepper or paprika
How to Make Crock Pot Chicken and Dumplings (Step-by-Step)
1. Prepare the Crock Pot
Start by lightly greasing the inside of your slow cooker with non-stick spray or a touch of butter. This helps prevent the creamy sauce from sticking and makes cleanup a breeze. If you have a slow-cooker liner, insert it now for easier washing later.
2. Layer the Chicken and Vegetables
Arrange the chicken pieces evenly at the bottom of the crock pot. Then, scatter the chopped onions, carrots, and celery over the top. This layering allows the vegetables to release flavor as they cook, building a natural broth base.
3. Combine the Sauce Base
In a separate bowl, whisk together the chicken broth, cream of chicken soup, and cream of celery soup until smooth. Add garlic powder, onion powder, thyme, salt, and black pepper, stirring until well mixed. Pour this creamy mixture evenly over the chicken and vegetables, ensuring everything is coated.
4. Slow Cook Until Tender
Cover the crock pot and cook on LOW for 6–7 hours or HIGH for 3½–4 hours. During this time, the chicken will turn fall-apart tender, and the vegetables will soften completely. Try not to lift the lid frequently; doing so releases heat and extends the cooking time.
5. Shred the Chicken
Once the chicken is fully cooked, remove it carefully with tongs and shred it using two forks. Return the shredded meat to the crock pot and stir to combine it with the sauce. This step evenly distributes the chicken throughout the rich, creamy broth.
6. Add the Dumplings
Next, prepare your dumplings. If you’re using refrigerated biscuit dough, cut each biscuit into small bite-sized pieces. Gently place the pieces on top of the hot mixture — do not stir them in. For homemade dumplings, mix the flour, baking powder, salt, and milk until just combined, then drop small spoonfuls over the surface of the stew.
7. Finish Cooking
Cover the crock pot again and cook on HIGH for 1 additional hour, or until the dumplings are fluffy and cooked through. The steam inside the pot will gently cook the dough, turning it soft on the inside and slightly chewy on the outside. About 15 minutes before serving, stir in the frozen peas to add color and sweetness.
8. Thicken and Serve
If you prefer a thicker consistency, remove the lid for the last 10–15 minutes to let some moisture evaporate. Stir gently to combine the dumplings with the sauce without breaking them apart. Finally, ladle into bowls and top with parsley for a fresh finish. Serve immediately while hot.
10 Tips for the Best Crock Pot Chicken and Dumplings
- Use chicken thighs for maximum tenderness; they don’t dry out like breasts.
- Combine two soups (chicken and celery) for deeper flavor layers.
- Cut vegetables evenly so they cook at the same rate.
- Avoid over-stirring once dumplings are added to keep them intact.
- If sauce is too thin, uncover the pot near the end to reduce liquid naturally.
- Add frozen peas late to maintain their bright green color.
- For extra richness, stir in 2 tablespoons of heavy cream before serving.
- Shred chicken only after it’s fully tender to avoid stringiness.
- Keep the lid closed during the dumpling stage to trap enough steam.
- Garnish with parsley or a splash of lemon juice for brightness.
10 Variations & Substitutions
- Rotisserie Shortcut: Use cooked shredded rotisserie chicken and cut the cook time in half.
- Herb Lovers’ Version: Add rosemary and bay leaf for aromatic flavor.
- Vegetable Boost: Include corn, green beans, or diced potatoes.
- Spicy Southern Style: Add cayenne pepper or hot sauce for a kick.
- Mushroom Twist: Substitute cream of mushroom soup for an earthy tone.
- Gluten-Free Option: Use gluten-free biscuits or dumpling mix.
- Lighter Variation: Replace one can of soup with low-fat milk and cornstarch.
- Dairy-Free Version: Use coconut milk and dairy-free cream soups.
- Cheesy Upgrade: Stir in shredded cheddar before adding dumplings.
- Holiday Style: Add leftover turkey instead of chicken for a post-Thanksgiving meal.
What to Serve With Crock Pot Chicken and Dumplings
Because this dish is hearty and filling, simple sides work best. Try serving it with a crisp garden salad, roasted green beans, or steamed broccoli. Fluffy dinner rolls or crusty bread help soak up the creamy sauce, while sweet cornbread makes a cozy Southern pairing. For dessert, consider something light like apple crisp or lemon bars to balance the richness.
Storage & Reheating Tips (Step-by-Step)
To Store
Before storing, allow the chicken and dumplings to cool completely at room temperature. Once cooled, divide the mixture into individual meal portions and place them in airtight containers. Proper portioning helps with easy reheating later. Finally, store the containers in the refrigerator, where they will keep fresh for up to four days.
To Freeze
After the dish has cooled, spoon it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of space at the top to allow for expansion as it freezes. For best results, label each container with the date and contents before placing it in the freezer. The dish will stay at its best quality for up to two months.
To Reheat (From Refrigerator)
When ready to eat, transfer a serving to a microwave-safe bowl or dish. Loosely cover it with a lid or paper towel to prevent splattering. Reheat on medium power for one to two minutes, pausing halfway to stir gently and promote even heating. If the sauce seems too thick, stir in a splash of broth or milk to bring back its creamy consistency.
To Reheat (From Frozen)
If frozen, move the container from the freezer to the refrigerator and let it thaw overnight. Once thawed, pour the contents into a saucepan or pot. Warm the chicken and dumplings over medium-low heat, stirring occasionally to prevent sticking. Add a small amount of chicken broth if needed to loosen the texture, and continue heating until hot all the way through.
Recipe FAQs
- Can I use canned biscuits for dumplings? Yes, they work perfectly and save time.
- Can I make homemade dumplings instead? Absolutely, use the simple flour mixture provided.
- Should I stir the dumplings while they cook? No, let them steam untouched so they stay fluffy.
- Can I use cooked chicken? Yes, reduce cooking time to 3 hours on LOW.
- Can I double the recipe? Yes, use an 8-quart slow cooker.
- How do I make it thicker? Remove the lid for the last 15 minutes to reduce liquid.
- Can I use cream of mushroom soup instead? Yes, for an earthier flavor.
- Can I add herbs like parsley or dill? Definitely, they add freshness.
- Can I make it dairy-free? Substitute coconut milk and dairy-free cream soup.
- Can I cook it overnight? Not recommended — dumplings need attention near the end.
- Why did my dumplings get dense? Over-mixing or stirring too much can cause that.
- Can I reheat leftovers? Yes, the flavors even improve overnight.
- How do I prevent soggy dumplings? Keep the lid closed until the final minutes.
- Can I make it spicy? Add cayenne or diced jalapeños.
- What’s the best garnish? Fresh herbs or black pepper on top.
- Can I use bone-in chicken? Yes, remove bones before shredding.
- Can I use cream cheese in the sauce? You can add 4 oz for extra richness.
- What’s the best side dish? Buttermilk biscuits or salad.
- Does it freeze well? Yes, especially without dumplings; add fresh dumplings when reheating.
- How can I lighten it? Use low-fat soup and skip cream for a lighter broth.